Black sesame spaghettoni
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This unusual yet simple spaghettoni recipe is coated in a sweet onion and black sesame sauce for a striking finish to this pasta dish. The dish is flavoured with a punchy hit of colatura di alici – a fermented anchovy sauce. If you can't get hold of colatura di alici, you can add a small anchovy fillet when blitzing the onions and seeds.
First published in 2017
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Ingredients
Metric
Imperial
Black sesame spaghettoni
- 300g of spaghettoni pasta
- 150g of black sesame seeds
- 100g of red onion, finely chopped
- 3 tbsp of grape vinegar
- 30g of caster sugar
- 30g of raisins
- 1 tbsp of colatura di alici, (Italian fish sauce)
- lemon zest, to season
- salt, to season
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
To begin, cook the spaghettoni in salted boiling water for 8–10 minutes
- 300g of spaghettoni pasta
2
Toast the sesame seeds in a dry frying pan until they begin to pop and smell nutty
- 150g of black sesame seeds
3
Soften the onion in a saucepan with a little water. When soft, add the vinegar, sugar and a pinch of salt and braise on a low heat for 5–10 minutes, ensuring it doesn't stick
- 100g of red onion, finely chopped
- 3 tbsp of grape vinegar
- 30g of caster sugar
- salt, to season
4
Transfer to a blender and blend with the black sesame seeds (reserving a handful of the seeds for garnish) until smooth. Return to the pan and add the raisins and colatura di alici
- 30g of raisins
- 1 tbsp of colatura di alici, (Italian fish sauce)
5
Drain the pasta and transfer to the pan with the sauce. Mix well, add some lemon zest and serve with the toasted sesame seeds sprinkled over the top
- lemon zest, to season
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